Baileys Brownies
Add a kick of whiskey to your favorite comfort food with these Baileys Brownies. Boozy and fudgy and easy to make, these Irish Cream brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.
In my last blog post, I nominated Bailey’s for president. That didn’t go well. When Trump found out he had stiff competition from a stiff drink, he demanded to see Baileys’ birth certificate. Trump’s first birther scandal targeted Barack Obama, a black president. His latest target is a black bottle of whiskey.
I’m sensing a dark trend.
Discrimination isn’t stopping Baileys from running for president but, unfortunately, the Fourteenth Amendment is. Trump was right; Baileys isn’t a natural-born-citizen it’s Irish born. Baileys will never lead America but it still leads the world in liqueur sales year after delicious year. And you know who deserves the credit? Dairy cows. Seriously, Baileys Irish Cream is so authentic that it’s only made with milk from Irish cows.
They know they’re Irish because they moo with a brogue accent.
Those Irish cows are doing something right because Baileys tastes amazeballs with everything under the sun: from ice cubes, hot chocolate, ice cream and cheesecake to my personal favorite: frosted brownies.
There’s nothing like adding a kick of whiskey to the ultimate comfort food. That’s why you need these Irish Cream Brownies in your life. Boozy and fudgy and easy to make, these brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.
What the fudge are you waiting for? You’re just one bowl and a bottle of Baileys away from brownie bliss.
Before sharing the recipe for Baileys Brownies, here are a few baking tips to help you out:
Brownie Ingredient Tips
I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.
Always bake with unbleached all-purpose flour. Bleach only belongs in brownies for cheating boyfriends, not brownies you’re eating yourself.
Brownie Preparation Tips
Always bake brownies in a shiny metal pan. Glass and stoneware pans are not recommended for brownies due to their prolonged bake times.
To check for doneness insert a toothpick into center of brownies. A few moist crumbs on the toothpick means the brownies are ready to be removed from the oven. If the batter is still wet then bake and check again in one minute increments. Take care to avoid overbaking.
How to Store Baileys Brownies
Cover and store frosted brownies in the refrigerator up to 1 week. Bring to room temperature before serving.
Unfrosted brownies can be stored covered at room temperature up to 1 week.
Brownies freeze well up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator then bring to room temperature before serving.
I hope you enjoy this recipe for Baileys Brownies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like unique brownie recipes then you’ll love these One Bowl Oreo Brownies. Scratch made with simple ingredients, these cocoa powder brownies are chock full of creamy, crunchy Oreo cookies and semi-sweet chocolate chips.
Baileys Brownies
Ingredients
Brownies
- 8 Tbsp unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1/4 cup Baileys Irish Cream
- 2 tsp vanilla pure
- 2 large eggs room temperature
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt fine
- 3/4 cup all-purpose flour unbleached
- 1 Tbsp instant coffee granules
- 3/4 cup chocolate chips
Baileys Whipped Cream
- 1 cup heavy cream
- 4 Tbsp powdered sugar
- 4 Tbsp Baileys Irish Cream
Chocolate Drizzle
- 1/2 cup chocolate chips
- 1/4 cup Baileys Irish Cream
Instructions
Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
- In a large bowl, whisk melted butter, both sugars, Baileys and vanilla until combined.
- Add eggs one at a time, whisking vigorously until well combined.
- Stir in cocoa powder, salt, flour and instant coffee until *just* combined. Avoid overmixing.
- Fold in chocolate chips.
- Spread batter into prepared pan and level with a rubber spatula. Bake for 25 to 30 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake.
- Place brownie pan on a wire rack and cool completely at room temperature before frosting.
Baileys Whipped Cream
- Combine heavy cream, powdered sugar and Baileys in a large bowl and whip with an electric mixer until stiff peaks form. Spread onto brownies in an even layer.
- Frost brownies with whipped cream.
Chocolate Drizzle
- Place 1/2 cup of chocolate chips and 1/4 cup of Baileys in a heatsafe bowl then microwave in 15 second increments, stirring after each, until melted and smooth. Cool slightly then drizzle over brownies.
- Cover and store brownies in the refrigerator up to 1 week. Bring to room temperature before serving.